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Water diffusivity in starch-based systems.

R B Leslie1, P J Carillo, T Y Chung

  • 1Center for Advanced Food Technology, Cook College/New Jersey Agricultural Experiment Station, Rutgers, State University of New Jersey, New Brunswick 08903.

Advances in Experimental Medicine and Biology
|January 1, 1991
PubMed
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Water transport in starch systems depends on moisture content and structure. Incorporating sugars reduces water diffusion, impacting porosity and interactions, with freeze-drying enhancing these effects.

Area of Science:

  • Food science and technology
  • Materials science
  • Physical chemistry

Background:

  • Water sorption and transport are critical properties of starch-based systems.
  • Understanding these properties is essential for controlling food processing and storage.
  • The influence of structural components and their interactions on water diffusion is complex.

Purpose of the Study:

  • To investigate how structure and component interactions affect water sorption and transport in starch systems.
  • To compare water diffusion in starches with different amylose-amylopectin ratios.
  • To assess the impact of incorporating sugars on water diffusion and related properties.

Main Methods:

  • Effective diffusivity (Deff) of water was estimated using water adsorption kinetics and drying curve analysis (desorption).

Related Experiment Videos

  • Porosity and microscopic appearance were analyzed during drying to understand water transport mechanisms.
  • Sorption isotherms and accessible binding sites were determined using gravimetric analysis and inverse gas chromatography (IGC) probe analysis.

    • Main Results:

    • Water diffusivity (Deff) in starches is moisture-dependent, shifting from liquid to vapor phase diffusion as samples dry.
    • Incorporating sugars generally reduced Deff, correlating with decreased porosity.
    • Freeze-drying induced physicochemical interactions in starch-sugar systems, altering water sorption and probe molecule accessibility.

    Conclusions:

    • Water transport in starches and starch-sugar mixtures is significantly influenced by structural features like porosity.
    • Specific molecular and physicochemical interactions play a crucial role in water diffusion.
    • The method of component mixing (mechanical vs. co-freeze-drying) impacts these interactions and properties.